Step-by-Step Instructions

1. 1.Poach Portobello Mushrooms

   Pour 600ml of beef stock into a saucepan and bring to a simmer. Add the whole Portobello mushroom caps to the simmering stock. Cover and poach for 20 minutes to infuse the stock with mushroom flavor.

2. 2.Prepare Other Mushrooms and Aromatics

   While the Portobello mushrooms are poaching, thinly slice the white button mushrooms and chestnut mushrooms. Finely chop the shallots, spring onions, and celery. Mince the garlic and chop the fresh parsley and rosemary.

3. 3.Sauté Aromatics

   In a large pan or wok, melt 1 oz (approx. 28g) of butter with 1 tbsp of olive oil over medium heat. Add the chopped shallots, spring onions, celery, minced garlic, fresh parsley, and rosemary. Sauté for about 10 minutes until the vegetables are completely softened.

4. 4.Cook Sliced Mushrooms

   Add the thinly sliced white button and chestnut mushrooms to the pan with the sautéed aromatics. Stir well to combine. Add 3 tablespoons of water, turn the heat up to high, and cover the pan with a lid. Cook for 5 minutes to steam the mushrooms and extract their moisture.

5. 5.Reduce Red Wine

   After 5 minutes, remove the lid. Most of the water should have evaporated, and the mushrooms will be stewed. Pour in the 150ml of red wine. Bring the mixture to a rolling boil and reduce until there is no surplus red wine left, and the wine has been absorbed by the solids.

6. 6.Add Portobello and Flavorings

   Remove the poached Portobello mushrooms from the beef stock using a slotted spoon and place them in a sieve to drain. Roughly chop the cooked Portobello mushrooms and add them to the pan. Stir in 1 tbsp of balsamic vinegar, 1 tbsp of Worcestershire sauce, and 1 tbsp of tomato paste. Stir everything together for about 2 minutes until all ingredients are well incorporated.

7. 7.Create the Roux

   Add the remaining 1 oz (approx. 28g) of butter to the pan and let it melt. Sprinkle 2 tbsp of all-purpose flour over the mushroom mixture. Turn the heat down to minimum and mix thoroughly until the flour, butter, and solids combine to form a thick, cohesive 'blob' or roux.

8. 8.Build the Gravy

   Gradually add the mushroom-infused beef stock in three batches. Add the first third of the stock, turn the heat up to medium, and stir constantly until the liquid is fully incorporated and the mixture forms a thick, paste-like consistency. Repeat this process with the second and then the final third of the stock, stirring continuously after each addition until the gravy reaches your desired thickness and smoothness. Let it simmer gently for 5 minutes.

9. 9.Season and Serve

   After simmering for 5 minutes, taste the gravy and season with salt and black pepper to your preference. Serve the luxurious dark mushroom gravy hot over your favorite dishes, such as crispy roast chicken and asparagus.